sanchez de los toros

2 oz Reposado Tequila (Cimarron)
1/2 oz Grapefruit Juice
1/4 oz Demerara Syrup (Simple Syrup)
1/4 oz Campari
1/4 oz Angostura Bitters

Shake with ice, strain into a cocktail glass, and garnish with a grapefruit twist.
Two Fridays ago, I was in the mood to make a quirky drink that I had spotted on the BarNotes app called the Sanchez de los Toros. The recipe was crafted by T. Read Richards of the Valkyrie bar in Tulsa, and I was drawn to it for the mix of a quarter ounce each of Campari and Angostura Bitters reminded me of Nicholas Jarrett's Evening Redness No. 1. Instead of a Martinez riff, this one was a Tequila Sour of sorts where Richards was driven to create a woody, citrussy agave cocktail to match his tasting notes on a tequila. Once prepared, the Sanchez de los Toros presented a grapefruit, vegetal agave, and cinnamon orange bouquet to the nose. Next, a dry, tannic grapefruit sip stepped aside to a swallow offering agave, bitter notes from Campari singing through with Angostura's spice, and a grapefruit finish.